In Honor of StarvingHyena

[steve dunham]

Mr Hyena was looking for recipes to feed a large group of campers.
I made Booya for 50 people one Fall weekend at a small private campgrounds as a favor to a friend of mine


INGREDIENTS : Old Time Bohunk Booya

25 lbs beef soup bones ( neck / shank)
15 lbs chicken
12 lbs Oxtails
15 lbs cubed beef sirloin tip or lean chuck shoulder
12 lbs russet potatoes
8 lbs green cabbage
6 lbs carrots
6 lb yellow onions
6 green / red bell peppers
5 lbs Celery
5 lbs frozen green beans
5 lbs frozen whole kernel corn
5 lbs frozen green peas
2 # 10 cans Angela Mia tomatoes
1- 46 or 64 ounce V8
5 to 6 ounces fresh chopped garlic
5 ounces spicy pickling spice ( Penzeys)
1 1/2 ounces dried parsley
5 ounces sea salt
8 ounces sweet Hungarian paprika ( Penzeys )
4 ounces coarse ground black pepper ( ( Penzeys)
1- 16 ounce concentrated beef soup base
1- 16 ounce concentrated chicken soup base
Clean water
1 -25 gallon stock pot with lid
1 - propane burner + tank or wood fire and grate
1 clean canoe paddle for stirring the pot
1-8 ounce SS ladle
10 loaves of good French bread
3 lbs butter

Makes 20 gallons + / - Feeds 50 with some extra for take home

** I am a proud member of the Dunham Lake Booya Association.
We won the Wisconsin State Booya cookoff in the l990's) **

 

[StarvingHyena]

Whoooa! You got me ... burp ... that's one **** of a crowd pleaser! Send me an invitation next time .... I'll bring a moose.

Are you serious Steve? Guess I need to explore Wisconson! Thank you

Tom

 

[escape artist]

Hi: steve dunham... Is the concentrated Beef& Chicken soup base, "Booya base"? I didn't see a rabbit in the ingredients list... but then I don't like a hare in my soup either!!! Alf
escape artist N.S. of Lake Erie

 

[steve dunham]

Whoooa! You got me ... burp ... that's one **** of a crowd pleaser! Send me an invitation next time .... I'll bring a moose.

Are you serious Steve? Guess I need to explore Wisconson! Thank you

Tom

The Dunham Lake Booya Association served Booya on the first Saturday in October for over 20 years . I was the president of the Association and chief cook.
There was free booya , beer , wine , hot apple cider , fresh baked hard rolls , crackers ,& soda served to over 200 people each year and if you brought a container you could take some booya home.

YES !!! That is the smaller version of the ACT UAL 50 gallon recipe . The recipe was handed down to me from the gentleman who cooked the Booya for St. Stanislaus Church for over 50 years. He passed on in the 1980's
We ended the booya due to cost and the members were getting older but maybe someday.

Making booya is a group activity . I takes a lot of time to cook down the meat and remove the bones and fat , cut up the sirloin tip , clean & cut up all the vegetables , make spice bags . Plus it takes about 24 hour to cook , so someone has to stand guard all night tending the fire and stirring the booya in a "Counter Clockwise" direction.

Booya is not a Wisconsin thing in fact most Wisconsinite's have no idea what it is . It is big in the Twin Cities area of Minnesota where I grew up (St. Paul --West End)

I may do a small one this Fall to keep in practice.

 

[freespirit]

from the ingredients , bet it tastes good...

1 -25 gallon stock pot with lid
1 clean canoe paddle for stirring the pot

25 gallons! same capacity as the TUG fuel tank!
would you have a pic of the stirring of the pot?

 

[steve dunham]

Booya Pictures

Paddle / Flyer

 

[cpaharley2008]

Now there is a pro Booya maker, reminds me of a pool shark with engraved pearl sticks....

 

[Jim Bennett]

"In Honor of StarvingHyena"

Tom is dead?

So glad I got the opportunity to share some libations and nosh with him on a few occasions. ;D

 

[gabeck]

Whoa ..... any pictures of the " pot " ????

 

[arniesea]

This is awesome!! I would love to have had a bowl and a roll. Thanks for the share.

 

[steve dunham]

Whoooa! You got me ... burp ... that's one **** of a crowd pleaser! Send me an invitation next time .... I'll bring a moose.

Are you serious Steve? Guess I need to explore Wisconson! Thank you

Tom

We also make homemade sausage ( pork / beef / venison /elk / moose) Brats -- Italian -- Breakfast -- Chorizo -- Polish -- Weiner -- Summer Sausage , Pepper Sticks , Russian , Pepperoni & Jerky.
One year after deer season we made close to 400 lbs of venison sausage.

Remember , you need something to occupy your time & mind when winters are 8 months long .
We are supposed to get some more snow tonight .